Gluten-Free Individual Biscoff Cheesecake Cups
Individual frozen cheesecakes featuring a spiced Biscoff cookie crust and creamy no-bake filling. These portable treats combine the caramelized flavor of Biscoff cookies with tangy cream cheese and bright lemon notes. Perfect for parties, meal prep, or keeping on hand for impromptu desserts. The individual portions make serving effortless, while freezing keeps them fresh for weeks. This version uses frozen whipped topping for stability and ease, creating a lighter texture than traditional baked cheesecake.
Ingredients
- 1 package (8.8 ounces) Biscoff cookiesgraham crackers1:1gluten-free
use gluten-free graham crackers
- 6 tablespoons butter, melted
- 1 tablespoon sugar
- ¼ teaspoon salt
- 12 ounces cream cheese, softened
- ½ cup sugar
- ½ cup sour cream
- 1 teaspoon lemon juice
- 1 tablespoon vanilla extract
- 1 carton (8 ounces) frozen whipped topping, thawed (3 cups)
- sweetened whipped cream(optional)
Instructions
- 1
Pulse cookies in food processor until fine crumbs form
- 2
Add melted butter, sugar and salt to crumbs and pulse until just combined
- 3
Press mixture gently onto bottoms of 24 foil-lined muffin cups
- 4
Beat cream cheese in large bowl until smooth
- 5
Add sugar, sour cream, lemon juice and vanilla to cream cheese
- 6
Fold in thawed whipped topping
- 7
Spoon filling over crusts
- 8
Freeze until firm, at least 6 hours
- 9
Transfer to freezer containers and return to freezer
- 10
Thaw in refrigerator for 30 minutes before serving
- 11
Top with whipped cream and additional cookies if desired
Tips
Line muffin cups with foil or paper liners for easy removal and serving
Press crust gently to avoid making it too dense - just enough to hold together
Let cream cheese come to room temperature for easiest mixing and smoothest filling
Good to Know
Keep frozen in airtight containers for up to 3 months
Can be made up to 3 months ahead and kept frozen
Thaw 30 minutes before serving for best texture
Common Mistakes
Don't overpack the crust to avoid dense, hard base
Ensure cream cheese is fully softened to prevent lumps in filling
Don't skip the 6-hour minimum freeze time or centers will be soft
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
General Alternatives
whip to soft peaks
FAQ
Can I use a different cookie for the crust?
Yes, graham crackers, vanilla wafers, or gingersnaps work well. Use the same amount by weight and adjust sugar if cookies are very sweet or plain.
How long do these keep in the freezer?
They stay fresh frozen for up to 3 months in airtight containers. Individual wrapping prevents freezer burn and makes grab-and-go easier.
Can I make these in a regular pan instead?
Yes, use a 9x13 pan and increase thaw time to 45-60 minutes. Cut into squares after thawing slightly for cleaner cuts.